Pumpkin Soup

This recipe is really simple and I love to have it with rolls and salad- our own soup/ salad/ breadstick dinner. I love it in the fall, obviously! It is from the 2005 Taste of Homes Halloween magazine.

1/2 C finely chopped onion
2 T butter
1 T flour
2 cans chicken broth
1 can (15 oz) solid-pack pumpkin
1 t brown sugar
1/4 t salt
1/8 t pepper
1/8 t ground nutmeg
1 C heavy whipping cream

In large saucepan, saute onion in butter till tender. Remove from heat; stir in flour till smooth. Gradually stir in broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to boil. Reduce heat and simmer for 5 minutes. Add the cream and cook for 2 minutes until heated through.